Orange Cornmeal Pancakes with Honey, Oranges, and Almonds

Orange zest sprinkled throughout the batter brightens these wholesome pancakes. Try different types of honey to play with the flavor combination.

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Cal/Serv:
405

Yields:
4

Prep Time:
0
hours
20
mins

Total Time:
0
hours
20
mins

Ingredients

1 1/2
c.
all-purpose flour

3/4
c.
yellow cornmeal

1/4
c.
granulated sugar

1
tsp.
baking powder

1/2
tsp.
baking soda

1/2
tsp.
kosher salt

2
large eggs

1 1/2
c.
buttermilk

1
tbsp.
grated orange zest

Sliced oranges

honey

toasted sliced almonds

Directions

In a large measuring cup or bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the eggs, buttermilk, and orange zest. Add the buttermilk mixture to the flour mixture and whisk until fully incorporated (a few small lumps are fine).

Heat a large nonstick skillet over medium-low heat. Check the heat by sprinkling the skillet with water — when the water bubbles and evaporates immediately, pour 3 scant 1/4 cups of batter into the skillet.

Cook the pancakes until bubbles begin to appear around the edges and in the center, about 1 to 2 minutes. Using a spatula, peek under the pancakes to check if they are golden brown, then carefully flip them.

Cook the pancakes 1 minute more, peeking to make sure the underside is golden brown. Transfer them to a baking sheet and cover loosely with foil to keep warm. Repeat with remaining batter (if your pancakes stick, wipe the skillet with 1 tsp canola oil before cooking the next batch). Serve with sliced oranges, honey, toasted sliced almonds, and yogurt, if desired.

Mark Thomas

Orange zest sprinkled throughout the batter brightens these wholesome pancakes. Try different types of honey to play with the flavor combination.

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